Strawberry-Rhubarb Pie

From the exotic to the traditional—last week’s brilliant “Rhuberry” pie was as innovative as this strawberry-rhubarb pie is traditional.  This is my favorite summer pie. The crunchy, tart, light, almost-mysterious texture of rhubarb should be part of everyone’s repertoire.


1 Recipe Pie Crust

2 cups fresh strawberries, cleaned and quartered
5 cups fresh rhubarb, leaves cut off and diced into 1-inch pieces
¾ cup sugar
½ fresh lemon, squeezed
4 tablespoons quick-cooking tapioca
3 tablespoons unsalted butter, cut into small pieces
¼ cup cognac
¼ teaspoon salt


On top:

1 Egg beaten with a splash of milk, cream or half and half

Turbinado sugar


  1. Preheat the oven to 400 degrees.
  2. Add the strawberry, rhubarb, sugar, tapioca (or whatever thickener you use), liqueur, and salt and thoroughly combine with a spatula. Let the combination sit for at least 20 minutes.
  3. Spray the bottom of a pie dish with Pam
  4. Roll out the bottom layer of crust, fit it over the pie dish and lightly form it to the shape of the dish
  5. Place the filling in the bottom crust and dot with butter
  6. Roll out the top crust and lay on top of the bottom crust, crimp the edges to your liking and slice holes in the top.
  7. Brush the top of the pie crust with the egg mixture and sprinkle with sugar.
  8. Bake on a cookie sheet on the middle rack at 400 degrees for 20 minutes, then turn the heat down to 375 and bake the rest of the way—until juices are bubbling.
  9. Let fully cool on a wire rack—at least a couple of hours.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s